Labels:text | screenshot | font | display OCR: Botulism: Poisoning by a bacillus which may infect preserved food especially canned meat and vegetables. This toxin is destroyed by heating 212 degrees F ., for 5 minutes. After cooling, the high temperature is repeated once or twice. Bouillon: A clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When served as soup it is called bouillon; combination stock (meat and poultry) is consume'; fish stock is called court bouillon. But there is no uniformity of practice in the use of these names.
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